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Da Chao Zi Mala Tang (Tongzhou Wanda Store)

小吃快餐 · ⭐ 4.2

Unit 178, Level 1, Zone B, Wanda Golden Street (escalator entrance between Gate 6 and Gate 7)

Dishes

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  Sichuan-style Braised Pig Intestines

  Sichuan-style braised pork intestines use pig intestines as the main ingredient, cleaned and then slowly braised with spices, soy sauce, sugar, and cooking wine. The finished dish has a bright red color and a soft, elastic texture.
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  Fried Starch Sausage

  Fried starch sausage is a snack that uses starch sausage as its main ingredient. To prepare it, cut the starch sausage into segments, coat them with batter or breadcrumbs, and deep-fry in hot oil until golden and crispy. After removing and draining off excess oil, it is ready to eat.
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  Beef Intestines

  Beef small intestine, using fresh beef small intestine as the main ingredient, carefully cleaned and processed, then marinated with specially prepared spices. During cooking, high-heat stir-frying is used to ensure the beef small intestine remains tender and juicy with a smooth texture. Finally, appropriate seasonings are added to enhance the overall flavor, presenting a unique and aromatic taste.
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  Beef Tendon

  Beef tendon is a dish made primarily from牛's tendons, typically prepared by blanching, stewing, or braising to achieve a soft yet chewy texture. Common seasonings include green onions, ginger, soy sauce, and cooking wine, slowly simmered until fully flavored.
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  Morel Mushroom

  羊肚 is a dish made primarily from sheep's stomach, which is cleaned and blanched before being stir-fried, stewed, or served cold. Common preparations include stir-frying with chili peppers, scallions, ginger, garlic, and other seasonings, or simmering slowly in broth until tender, preserving its unique texture.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
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  Gongcai Beef Tripe

  Gongcai tripe is a dish featuring tripe and gongcai as main ingredients. Slice the cleaned tripe and cut soaked gongcai into pieces, then blanch or stir-fry together with seasonings for a harmonious, tender dish.
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  Bamboo Shoot Brain Salad

  Gongcai Naohua is a dish made with pig brain as the main ingredient, paired with dried mustard stem (gongcai). After cleaning and blanching, the pig brain is stir-fried or stewed with sliced gongcai and seasoned to blend flavors. The dish has a smooth texture, with gongcai adding a unique crispiness.
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  Chicken Neck

  Chicken neck is a dish made from the neck portion of chickens. The main ingredient is chicken neck, which is typically blanched and then stewed or stir-fried with seasonings to allow it to absorb flavor.
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  Spicy Skewers

  Spicy skewers are a dish where various ingredients are threaded onto bamboo sticks, marinated, and then cooked or grilled in a special spicy and numbing seasoning. Main ingredients include meats, vegetables, and soy products, such as beef, chicken, tofu, potatoes, and lotus root slices. The preparation involves cutting the ingredients into pieces, threading them onto skewers, and then cooking them with a sauce or marinade made from chili peppers, Sichuan peppercorns, and fermented broad bean paste.
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  Spicy Hot Pot with Sticky Texture

  Spicy hot pot stewed in a clay pot with vegetables, tofu, meat, and seafood, seasoned with a special spicy sauce made from Sichuan peppercorns, chili, and doubanjiang.

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